Flowerpot Cupcakes

Makes 6

Made using our Flowerpot Cake Cases


For the sponge

  • 100g unsalted butter, softened
  • 100g caster sugar
  • 2 medium eggs, beaten
  • ½ tsp vanilla extract
  • 100g self-raising flour
  • Pinch of salt

For the filling

  • 100g unsalted butter, softened
  • 200g icing sugar, sifted
  • ½ tsp vanilla extract
  • Green food colouring

To decorate

  • Pink sugar paste or modelling paste
  • Green sugar paste or fondant icing


    1. Preheat the oven to 180°C/Gas 4.
    2. Cream the butter and sugar together until light and fluffy.
    3. Gradually add the beaten eggs, mixing well between each addition, then mix in the vanilla extract.
    4. Sift the flour and salt into the bowl and fold in with a large metal spoon, taking care not to knock the air out.
    5. Fill each flowerpot two thirds full and level with a teaspoon before standing on a baking or muffin tray.
    6. Bake for 15-20 minutes, or until golden and a skewer inserted into the middle comes out clean.
    7. Leave to cool on a wire cooling rack.
    8. For the topping, cream together the butter, icing sugar and vanilla extract, then add the colouring and mix well. Spoon into a piping bag and pipe swirls on top of the cakes.
    9. To decorate, roll out your pink paste and use the Easy Rose Cutter to create the rosebuds. To make the leaves, roll out the green sugar paste or fondant icing and cut out using our Leaf Icing Cutters or the leaf cutters in our 22-Piece Floral Icing Set.